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Taiwanese Braised Pork Rice

Few things are more representative of Taiwanese food than a steaming bowl of lu rou fan, or braised pork rice. Lu rou fan has three key components: tender pork belly, a rich, sweet and savory sauce, and a bowl of fluffy white rice. Don't let the cook time scare you - most of it is for simmering the dish while you sit back and take in that delicious smell!
90 Minutes
10 Ingredients
Spice Level

Learn to make it

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Badia Cinnamon Stick
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Recipe for Taiwanese Braised Pork Rice

Ingredients

For 3 servings

  • 8 dried shiitake mushrooms
  • 1 lb pork belly, diced
  • 1 tbsp white sugar
  • 2 tbsp Shaoxing cooking wine
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1/4 c fried shallot
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 cloves garlic

Step by step

step 1

Rehydrate dried shiitake mushrooms before cooking: soak mushrooms in a bowl of hot water for 15-20 minutes until soft. Dice before using.

step 2

Stir-fry pork belly over medium heat until browned. Add sugar and cook until sugar is dissolved and caramelized.

step 3

Add shaoxing cooking wine, dark and light soy sauce, shiitake mushrooms, fried shallots, star anise, cinnamon, and garlic. Quickly toss to mix.

step 4

Add just enough water to cover all the ingredients. Bring to a boil, then reduce heat to simmer the dish for about 1 hour until the liquid is reduced and pork is tender.

step 5

Serve over rice with your choice of vegetables!

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